- Chicken thigh meat - removing excess fat
- Chicken thigh meat - removing sinew
- Chicken thigh meat - poking holes with a fork
- Chicken tenders - removing sinew
- Chicken meat - how to butterfly
- Chicken wings - separating the middle wing / wingette
- Chicken breast - slicing into thin diagonal cuts / sogi-giri
Chicken thigh meat - removing excess fat
Use a knife to cut away yellow fat and excess skin.
Chicken thigh meat - removing sinew
Thigh meat sinew is tough and should be removed beforehand. Make a shallow 1 to 2 cm (0.4 to 0.8 in.) wide cut at a right angle into the sinew. Remove the sinew first when preparing bite-sized pieces.
Chicken thigh meat - poking holes with a fork
Skin shrinks when cooked. Use a fork to poke holes in the skin to prevent shrinkage and to further permeate the flavors of seasonings.
Chicken tenders - removing sinew
Chicken tenders contain a sinew. Lay the tender down flat and rock a knife back and forth along the sinew to remove. Nowadays sinew-removed chicken tenders are widely available.
Chicken meat - how to butterfly
Slice halfway into the center
This is a method for achieving uniform thickness by using a knife to slice open the meat from the center to fold outwards on each side. It allows for the meat to be thoroughly cooked through in less time. Place the chicken meat lengthwise. Use a knife placed along the center line to slice halfway into the thickness.
Lay the knife flat
Within the initial slice, lay the knife flat in order to slice open from both the left and right sides to achieve uniform thickness. This process is made easier if right-handed cooks begin by slicing towards the left, and left-handed cooks begin by slicing towards the right. Then turn the meat end-to-end and repeat this process (slice to the left for right-handed cooks, slice to the right for left-handed cooks).
Once the thickness is uniform, as seen in the image, butterflying is complete.
Chicken wings - separating the middle wing / wingette
Use kitchen scissors to easily cut through the joint cartilage and separate the middle wing (wingette) from the tip.
Chicken breast - slicing into thin diagonal cuts / sogi-giri
Lay the knife down almost flat to make thin slices. By doing so, larger slices will cook faster and flavors will be soaked up more easily.